1 cup grated Parmesan cheese.
1/2 cup white rice flour
1 T. dried Italian seasoning
1 t. salt
1/2 t. pepper
1 t. garlic powder
After coating each chicken breast well, brown on both sides in heated oil and place in a 13″ x 9″ baking dish. Add a slice of Swiss cheese to the top of each chicken breast, and pour about 1 c. of white wine around the chicken. If you do not like to cook with wine, chicken broth may be used, but the wine gives the chicken an amazing flavor.
Cover tightly with foil and back for about one hour, or until chicken is tender and juices run clear. My favorite part about this chicken is that the next day it tasted great. Most of the time I feel like baked chicken or a chicken casserole can taste a bit gamy the next day, not the case this time.
I hope you enjoy this baked chicken dish as much as we do, it has helped me get in and out of the kitchen must faster, and out of a recipe rut.
Daniela @Frugal Aint Cheap says
I am no expert on gluten free related matters, but I have friends that found success with the soaking grains method…I put a link that explain the process is you are interested http://www.healthbanquet.com/soaking-grains.html
The Thriftiness Miss says
Holy cow pinning this. Sounds fabulous and I'm not even a gluten free person.
Are these skinless, boneless chicken breasts?
Does the rice flour leave behind a gritty texture?
I just sent you an email in case you don’t see my response. I have noticed a grainy texture when baking with 100% rice flour, but not when I have used it in such a small amount like this recipe. I hope that helps!!
I am baking this in the oven as I write this…it smells SOOOO good. Do you have a suggestion of a side dish to go with this?
I am so glad you are trying the recipe, I need to take better photos of it too. I usually make a big spinach salad with poppyseed dressing to go along with a rich dish like this. A good crusty sourdough bread would be amazing too 🙂
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